A new way to flavour-bomb meat-free products to improve the taste

June 22nd, 2021

Are you a fan of plant proteins?

Do you prefer a 100% plant diet dominated by legumes, soybeans or peas?

Coconut and palm fats are often incorporated within plant based food products to create the textural sensation of animal fats. But the dining experience remains a barrier for some consumers.

A team of Canberra scientists are pioneering an alternative way to create fats for the plant based food industry without animals or plants.

Canberra biochemist Dr Anna El-Tahchy is the Chief Technical Officer of Nourish Ingredients, a spin-out company from CSIRO (Agriculture and Food).

ABC Canberra’s Adrienne Francis visited Dr El-Tahchy and synthetic biology scientist Ruth Purcell within ANU’s Research School of Chemistry.

Listen here: https://www.abc.net.au/radio/canberra/programs/saturdaybreakfast/science-to-increase-sustainability-of-plant-based-food/13400928